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Jamaican Rice Cheesecake




  • 1 1/4 cups Graham cracker crumbs
  • 1 cup finely chopped almonds
  • 1/4 cup sugar
  • 1/3 cup butter or margarine, melted


  • 2 cups cooked rice
  • 1 1/2 cups sour cream
  • 1/2 cup butter or margarine, melted
  • 1 (15 ounce) container ricotta cheese
  • 1 (8 ounce) package cream cheese, softened
  • 1 1/2 cups sugar
  • 4 eggs
  • 1/4 cup rum
  • 1 teaspoon vanilla extract


  • 3/4 cup sour cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • Fresh fruit for garnish


  1. Crust: Combine cracker crumbs, almonds, sugar and butter in medium mixing bowl. Press into bottom and 1 inch up sides of ungreased 9-inch springform pan.
  2. Filling: Combine rice, sour cream and butter in food processor or blender until well blended; set aside.
  3. Beat ricotta cheese, cream cheese and sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each. Blend in rum, vanilla extract and reserved rice mixture. Pour filling into prepared crust.
  4. Bake at 350 degrees F for 1 hour and 5 minutes.
  5. Turn oven off and leave cheesecake in oven an additional 2 hours (do not open oven door.)
  6. Cool.
  7. Refrigerate at least 8 hours or overnight.
  8. Topping: Combine sour cream, sugar and vanilla extract; spread over cheesecake. Garnish with fresh fruit.

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